*  Exported from  MasterCook  *
 
               Jerk Chicken (Grilled Spicy Marinated Chicken)
 
 Recipe By     : Cooking Live Show #CL8909
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         for the marinade:
    2      cups          finely chopped scallion
    2                    scotch bonnet or habanero chilies -- seeded
    and minced
                         -- (wear rubber
                         gloves) -- or 1 tablespoon
                         -- scotch bonnet
                         -- pepper
                         sauce* plus -- if desired,
                         -- additional scotch
                         -- bonnet chilies for
                         -- garnish
    2      tablespoons   soy sauce
    2      tablespoons   fresh lime juice
    5      teaspoons     ground allspice
    3      teaspoons     english-style dry mustard
    2                    bay leaves -- center ribs
                         -- discarded and the
                         -- leaves crumbled
    2                    garlic cloves -- chopped
    1      tablespoon    salt
    2      teaspoons     sugar
    1 1/2  teaspoon      dried thyme -- crumbled
    1      teaspoon      cinnamon
    5      pounds        chicken parts -- the wing tips
                         -- discarded
                         vegetable oil for brushing the grill
 
 *available by mail order from “Mo Hotta-Mo Betta”, P.O. Box 4136, San
 Luis Obispo, CA 93403, Tel. (800) 462-3220
 
 Make the marinade: In a food processor or blender puree the scallion,
 the 2 chilies, the soy sauce, the lime juice, the allspice, the
 mustard, the bay leaves, the garlic, the salt, the sugar, the thyme
 and the cinnamon.
 
 Divide the chicken parts between 2 heavy-duty resealable plastic bags
 and spoon the marinade over them, coating them well. Seal the bags,
 pressing out the excess air, and let the chicken marinate, chilled,
 turning the bags over several times, for at least 24 hours and up to 2
 days.
 
 On an oiled rack set 4 to 6 inches over glowing coals grill the
 chicken, in batches if necessary and covered if possible, for 10 to 15
 minutes on each side, or until it is cooked through. Transfer the
 chicken as it is cooked with tongs to a heated platter, keep it warm,
 covered loosely with foil, and garnish the platter with the additional
 chilies.
 
 Yield: 10 servings as part of a buffet
 
 
 
 
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